Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat
2011
Kovacevic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology | Mastanjevic, K.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology
The cryoprotective effects of trehalose and maltose (w = 2-10%) on washed beef meat were investigated. Washed beef meat produced from fresh beef meat was frozen and stored for 360 days at -30 deg C. Myofibrillar protein functional stability was monitored by salt extractable protein and differential scanning calorimetry. Salt extractable protein showed that the addition of trehalose and maltose caused a small loss of protein solubility during the frozen storage. Peak thermal transition and denaturation enthalpy of myofibrillar proteins were evaluated. Differential scanning calorimetry revealed a shift in the peak thermal transition temperature of myosin and actin to higher temperature as the mass fractions of trehalose and maltose increased. The transitions enthalpies of myosin and actin of the washed beef meat samples showed a higher increase with the increase of mass fraction of trehalose than of that of maltose. Since the value of denaturation enthalpy is directly related to the amount of native proteins, higher values of denaturation enthalpy point to higher cryoprotective effects of trehalose.
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